Ginger

Where it comes from

Ginger is the rhizome of Zingiber officinale, a herbaceous tropical perennial. It was domesticated in maritime Southeast Asia and has spread to virtually every warm region with rainfall. India, Nigeria, China, and Indonesia are the largest producers. The rhizome is a horizontal underground stem rather than a true root.

Flavor & pairing

Fresh ginger is bright, citrusy, peppery, and faintly sweet, with the gingerol compound producing its signature kick. Dried ginger is hotter and more peppery, having converted some gingerol into shogaol. Ginger flatters fish, pork, citrus, chocolate, stone fruit, and almost any tropical pairing.

How it’s used

Chinese kitchens use ginger in nearly every dish, from steamed fish to stir-fries to congee. Indian masala chai and curry pastes lean on it heavily. Japanese pickled ginger (gari) cleanses the palate between sushi bites. Caribbean cooks brew ginger beer. Western bakers use the dried powder in gingerbread, cookies, and pumpkin pie.

Trade history

Ginger reached the Mediterranean by 200 BCE and is mentioned by Pliny — one of the first Asian spices Romans cultivated.